Veggie Lentil Chili
100%
0
Nutrition balance score
Great
Glycemic Index
37
Low
Nutrition per recipe
Calories2053.4 kcal (103%)
Total Fat17.6 g (25%)
Carbs382.1 g (147%)
Sugars41.1 g (46%)
Protein109.9 g (220%)
Sodium8546.4 mg (427%)
Fiber74.4 g (266%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
1onion
medium, chopped
1bell pepper
chopped
15 ouncescan crushed tomatoes
I used tomato puree the first time and no tomato paste
2 tablespoonstomato paste
15 ouncescan black beans
or kidney, rinsed and drained
1can corn
1 cuplentils
rinsed and soaked for at least an hour, I used half toor dal and half split moong dal
¾ cupquinoa
uncooked, rinsed and drained
2 tablespoonschili powder
1 tablespoonground cumin
1 teaspoondried oregano
1 teaspoongarlic powder
2 teaspoonsalt
4 cupslow sodium vegetable broth
I used beef bone broth the first time
1 tablespoonchipotle chili powder
optional, but adds the best kick imo
Instructions
Step 1
Add onions and bell pepper to a little oil in instant pot and saute until soft. Add tomato ingredients and then spices and mix well. Then add rest of ingredients to Instant Pot and stir well.
Step 2
Close the Instant Pot lid and turn the steam release valve to the sealing position. High pressure for 10 mins.
Step 3
Carefully quick release any remaining pressure.
Step 4
Stir and serve chili with toppings as desired.
Notes
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0 disliked
Easy
Kid-friendly
One-dish
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